John Myers
Onion Pakoras
The perfect onion pakoras recipe with a picture and simple step-by-step instructions.
- 2 size Vegetable onions
- 0,33 bunch Coriander fresh, cut
- 7 tbsp Chickpea flour
- 1 tbsp Wheat flour
- 1 tsp Salt
- 0,5 tsp Devil’S Dirt (Asafötida)
- 0,5 tsp Fennel seeds
- 0,5 tsp Garam Masala
- 1 tsp Turmeric
- 0,5 tsp Cumin
- 0,5 tsp Chili powder
- Water
- Sunflower oil
- Peel the onion, cut in half and cut into thin strips, salt and let water soak for 10 minutes.
- Chop the coriander and grind the fennel seeds. Finely grind the chickpea flour in the mill (or buy it from an Indian – called Besan there). The Schnitzer Pico or the Hawos Novum are suitable as mills.
- Mix the salted onion strips well with the spices, coriander and fennel seeds. Let it steep again for 10 minutes.
- Next, mix with the flour and only add as little water as the pakoras can be formed. approx. 30 – 50 ml.
- The pakoras in deep sunflower oil in the pan v. Fry / deep-fry for about 4 minutes on each side. Drain briefly on paper towels.
- I like to serve them with a yogurt mango mint dip.
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